CAKE BAKING 101: (Part 1) Know your Ingredients
DRY INGREDIENTS
1.FLOUR
Role in baking Flour is the prime ingredient in cakes. It acts as the foundation and in combination with other ingredients helps give cake its structure. Flour has protein which when mixed with liquid ingredients form gluten which gives the structure to the cake.
Flour is of two commercial varieties bleached and unbleached. Unbleached flour is plain flour not treated with any chemicals. It is sometimes refined to remove the wheat kernel germ and bran yielding only the endosperm. This gives it a nice texture but at the cost of loss of natural vitamins. Bleached flour is flour that is refined and then treated with bleaching agents (which impart the white color) and maturing agents (which affect the gluten production) giving soft tender cakes.
More protein = More gluten = Tougher chewy cakes
Classification (based upon the protein content)
Based on the protein content “cake flour” and “bleached flour” are the most preferred as it yields more tender cakes. My recipes call for all-purpose flour as it is globally available.
Storage Plastic or glass air tight containers are ideal for storing flour. Leave containers in a well ventilated, cool and dry cabinet. If you live in a very humid area and find your flour is clumping then refrigerate/freeze in a container , in which case you must bring it to room temperature when a recipe calls for it.
2. LEAVENING AGENTS
Role in baking? Helps raise your cake when it is baking. When mixed with liquids and subjected to heat, gasses such as Carbon dioxide form which in return help leaven the cake. Good sifting ensures even baking.
Classification
- Baking soda– Reacts when mixed with an acid. When recipes use an acidic ingredient such as milk and its products it is advised to use baking soda for leavening.
- Baking powder – It is composed of baking soda and an acid (for the soda to react).Water is needed for it to react and produce gas.
Storage– Dry cold cabinet/ refrigerator. If stored for a long time and you are not sure if it is good for your baking you can test by sprinkling baking powder on a table spoon of water or baking soda on some vinegar. If it fizzes it is good to use. If it shows little to no fizz then toss away your old product.
3.MILK POWDER
Role in baking – This is an optional ingredient as it adds creaminess and flavor to cake when used in moderation. Milk powder dehydrates -When experimenting with varying quantities I noticed cakes with more milk powder were more dense and dry. I find keeping it under 2 tablespoons works fine…so keep this in mind when you are tempted to add more to your mix !
Storage- If your milk powder is grainy then pulse it a few seconds in your blender. Dry plastic or glass container in a cool dry environment is preferred for storage. If you live in a very humid area then freezing extends the shelf life keeping it fresh.
4.SUGAR
Role in baking – Sugar is primarily used to add sweetness to cake. In addition it helps achieve tenderness by interfering with gluten production during mixing and baking. Sugar crystals also help with aeration when mixed with flour. It retains moisture keeping your cake fresh for a longer time.
Classification
- Granulated sugar- This is all purpose/regular sugar crystals used in baking. Brown and white sugar are available, the level of sweetness may vary though.
- Superfine sugar- Can be made by pulsing granulated sugar for about 30-60 seconds. It is finer than granulated sugar and mixes easily with the batter.
- Confectioner’s sugar- Ideal sugar for frostings. You can purchase your ready made and sifted confectioners sugar (which I mostly do) or can make your own confectioners sugar at home by blending one cup of granulated sugar with 1 tsp of cornstarch (at 2 minute intervals times 3). Corn starch prevents clumping. Sift and store and use as needed.
5.FLAVORING AND SPICES
- Cocoa powder
Role in baking– Cocoa powder is used as a flavor, aroma and color enhancer in chocolate based cakes. There are so many brands available in today’s market. You can test and use your favorite unsweetened cocoa powder- my personal favorite is the Hershey’s brand and it is easily available in grocery stores.
Storage – cool dry cabinet.
- Salt
Role in baking Salt acts as a flavor enhancer. I add 1/4 teaspoon of salt to my flour mix before sifting. If using Self raising flour you needn’t add salt.
Storage– dry container, room temperature.
Role in baking- used as flavor enhancers
Storage– Dry container, room temperature.
Next: Wet Ingredients
Comments
- Perfect White Vanilla Cake (YouTube Link included) | Thula's Cake Lab - […] Most of the white cake recipes use only “egg whites” to prevent the “yellow” imparted from yolk…To me, it…
Suchi
June 9, 2016
Wonderful piece of info regarding basics in cake mmaking …lot of literature n research 🙂
Thulashitha RD
June 9, 2016
Thank you Suchi !
Amruta
June 12, 2016
Thank you.. very nicely explained! Looking forward for more..
Thulashitha RD
June 14, 2016
Anytime Amruta ! stay tuned 🙂
Pratibha
June 20, 2016
Quite informative and enlightening blog, I have been baking from sometime now, but only now understanding the science behind it. Thanks for sharing your knowledge, will look forward to your next blog.
Thulashitha RD
June 21, 2016
Thank you Pratibha ! enjoy your new learning experience 🙂
Gaya kumar
June 9, 2016
Your blog is so helpful. Thanks for sharing your experience with us.. wishing you a very good luck… be a explorer in baking.
Thulashitha RD
June 9, 2016
Thank you Gaya! I have a lot more coming up. stay tuned !
Mayoore
June 9, 2016
Solid advise. Can’t wait to try out your recipes.
What brand of Milk Powder would you recommend?
Thulashitha RD
June 9, 2016
Thank you Mayoore !
I like to use the Sri lankan “Anchor” milk powder.
In the US I use Instant Nonfat Dry milk powder (Target market pantry). It is a little granulated so pulse a few seconds before use.
Sarah
June 9, 2016
Oh my! This is like a full length chemistry class! Way to go Thula!!!
Thulashitha RD
June 10, 2016
Cake chemistry made easy 🙂 thank you Sarah !
Christina
June 10, 2016
A well written article for cake baking beginners!
Thank you for sharing Thula
Loved the attention to detail !
Thulashitha RD
June 10, 2016
Thank you Christina ! means a lot , please stay tuned 🙂
Bharu Prem
June 10, 2016
Awesome work Thula….the expertise, passion and dedication clearly reflects in your posts!!!!
Impatiently waiting for the recipes 🙂 All the very best!! <3
Thulashitha RD
June 10, 2016
Thank you Bharu ! thanks for your patience, recipes coming up soon
Roshni
June 10, 2016
Hey thuls!!! Brilliant is not the word…its more of a reserach thesis in baking than just a blog.so much of derails.. woow!!! Cant wait to see your recipes. Good luck girl!!
Thulashitha RD
June 10, 2016
Thank you Roshni! it did feel like a thesis presentation, there are three more parts to this- all coming up .. stay tuned !
thilanka
June 11, 2016
Wow! Been baking for years but didn’t realise there’s so much behind it. Thanks Thula for the insights. Very informative and can’t wait for the recipes. All the best hun. Awesome work so far.
Thulashitha RD
June 11, 2016
Thank you Thilanka !
Ahalya Bala
June 11, 2016
Super work Thula, amazing job. Can’t wait to read all your future posts in this super awesome blog.
Thulashitha RD
June 11, 2016
Thank you Ahalya !
Uma Kalyani
June 11, 2016
I do make cake at home for my family but with out knowing the science behind it… wanted to join classes but with work n super active kid at home it was not possible.i super excited seeing details I wanted to know in ur blog….thank u and looking forward for more…
Carol
June 11, 2016
Although I am a home Baker, found this very helpful and informative. Looking forward to more. All the best.
Megha
June 11, 2016
So beautiful!!!! Want to read ur complete series…i’m novice at baking so eager to learn it from scratch!
Thulashitha RD
June 14, 2016
Great, I am tailoring articles -recipes and tutorials for enthusiasts like you Megha.. your feedback is much appreciated. Enjoy your new learning experience 🙂
Asha
June 11, 2016
Excellent cake chemistry session. Thanks a lot!
Thulashitha RD
June 14, 2016
you are most welcome ! thanks for your feedback Asha !
Savitha
June 11, 2016
Very clear explanation for a baking beginner. Keep up the good work. Waiting for complete book
Thulashitha RD
June 14, 2016
Thank you Savitha ! 🙂
Suchitra
June 11, 2016
Wow never ever have I read such clear attention to detail description of baking. I am waiting for further piece of wisdom. great work!
Thulashitha RD
June 14, 2016
thank you Suchitra… your encouragement means a lot.. i am working around the clock so you can enjoy reading and learning !
Suchitra
June 11, 2016
Very helpful and informative
Jayanthi Sridhar
June 12, 2016
Awesome…….
Thank you for the detailed write-up. Can’t wait for the next session…..
Thulashitha RD
June 14, 2016
coming up soon.. thanks Jayanthi !
Sonali
June 12, 2016
Lovely read. Simply worded and immensely informative. Looking forward to next 3 parts. Thanks.
Thulashitha RD
June 14, 2016
Thanks Sonali… your encouragement means a lot. stay tuned !
Shalini
June 12, 2016
Brilliant, eagerly waiting for the other parts.
Thulashitha RD
June 14, 2016
Thank you Shalini ! coming up soon..
Debani
June 12, 2016
Very informative.Great going
Thulashitha RD
June 14, 2016
Thank you Debani !
Garvita
June 12, 2016
Dear Thula, it’s been sometime that i came across such honest and Charming baking education write up. Your story and passion is truly an inspiration. Hoping to learn a lot via this blog of yours and wish you a fantastic luck with life sciences explorations again.it was a pleasure reading this piece.
Thulashitha RD
June 14, 2016
Garvita, thank you for your feedback… I promise it is going to be an exciting learning experience. stay tuned and thanks in advance for your continued support 🙂
sunita ailani
June 12, 2016
Thanks for sharing information
Thulashitha RD
June 14, 2016
Anytime Sunita !
neeraja
June 12, 2016
awesome details about the ingredients
Megha
June 12, 2016
Wow so descriptive and informative! liked your research behind every ingredient in cake baking. would love to see your upcoming recipes.. 🙂
Thulashitha RD
June 14, 2016
Thanks for your interest Megha.. stay tuned for updates 🙂
Tanushree
June 12, 2016
Wow… waiting for the complete series..
I’m a beginner and I guess I landed on the right page…
Baking made easy…Thanks for sharing.
Thulashitha RD
June 14, 2016
Yay! yes you landed on the right page… stay tuned and enjoy learning Tanushree:)
Usha Thiagarajan
June 13, 2016
Very informative and well explained.
Thulashitha RD
June 14, 2016
Thanks Usha.. glad you enjoyed reading !
bitra
June 13, 2016
Hi. I’m a beginner in baking. Thanks for this useful information. Waiting for the next sessions.
Thulashitha RD
June 14, 2016
Anytime Bitra.. thanks for your feedback !
Ash
June 13, 2016
Great info!! Thanks for sharing..
Thulashitha RD
June 14, 2016
Anytime Ashwini !
Chira
June 13, 2016
Well-done thula.. can’t wait to see the frosting methods…??
Thulashitha RD
June 14, 2016
Thank you Chira !details on frostings with 7 varieties coming up soon. stay tuned
Jaya
June 15, 2016
Awesome write up! Bookmarked it for future references ! I always look for eggless options while baking and currently I do not have any of the 3 ingredients u mentioned above, can I use cornstarch? Please suggest. Planning to make a eggless cream-cheese tonight!
Thulashitha RD
June 21, 2016
Hi Jaya, Thanks for your interest in learning ! yes you can !! try 1 TB of corn starch + 3 TB of water in place of one egg. eggs are used for- binding (primary) and moistening (secondary). Corn starch does the former… but might dry out the cake a little… so add an extra 2-3 TB of oil to balance it out. hope this information helps.. enjoy baking!
Aish
June 16, 2016
Wow. Thank you very much
Thulashitha RD
June 17, 2016
Anytime Aish !
Kamini
July 9, 2016
Very informative and encouraging for beginners. Your article is very simple and yet has captured the details which goes in baking.. I am sure you would share eggless recipes as well.. I look forward to read them..
Thulashitha RD
July 14, 2016
Thanks Kamini, my lab hopes to bring you the best tested and tried recipes. Stay tuned and thanks for the support!
megh
July 12, 2016
Thank you so much for sharing you knowledge I was looking for such an all one stop info blog for long time. thanks for taking time out your busy life to do this.
Thulashitha RD
July 14, 2016
Anytime Meghna ! glad you found the information useful… It is going to be a different learning experience. stay tuned !
Sharmii
July 13, 2016
The art of cake making from a new perspective. Gr8 blog with attention to details and graphical representation. Kudos Thula!
Thulashitha RD
July 14, 2016
Thank you Sahrmii ! appreciate your feedback 🙂
Neha Bajaj
July 20, 2016
Wow! Wow! Wow! It’s like both my things came together. Science and baking. Lately I hv been reading so many blogs, trying so many baking recipes bt I always wished if sumbdy could make me understand the science behind. Internet is flooded with recipes BT ds kinda write up….!! Oh my…soo …delighted. loads of wishes n gud luck.. luking forward
Thulashitha RD
July 20, 2016
Neha , that’s very kind of you to say. I am glad you found my page…. I promise this will be a new learning experience! Thank you and travel with me in this new exciting journey 🙂
Sarika
July 26, 2016
This is awesome Thula…So much to learn….
Thulashitha RD
July 26, 2016
Thank you Sarika ! glad you are enjoying the article 🙂
Shilpa Reddy
July 26, 2016
Awesome blog!!! Thanks a ton for sharing your knowledge with us beginners who do not know where to start. Admire you even more for balancing kids, work n also following your passion!!!
Thulashitha RD
July 27, 2016
Anytime Shilpa 🙂 when you find passion in something it is hard to let go:) thanks for your feedback, stay tuned !
Merrilyn
July 27, 2016
Wonderful piece of information.Thank you so much,you are far too kind 🙂
Thulashitha RD
July 27, 2016
Anytime, thanks for your feedback Merrilyn ! 🙂
Shridevi Pramod
August 15, 2016
Very neatly explained….Just cant wait to go through every tip and tricks that ou have got from your experience.Thanks a ton!
Kriti Sanon
December 4, 2016
You ought to get involved in a contest personally with the finest blogs on-line. I will recommend this page!
Thulashitha RD
December 20, 2016
That’s very kind of you to say Kriti! thanks much 🙂